Asparagus Omelet

1 cup cooked asparagus tips.

12 eggs.

1/4 teaspoon cayenne pepper.

1 tablespoon cream. 1/2 teaspoon minced parsley.

Beat eggs a few strokes, add cream, salt, pepper and parsley, stir in the asparagus, put in hot buttered skillet, cook, fold and serve on hot platter.

Crab Omelet

1 1/2 cups picked boiled crabs.

1 cup cream.

1 tablespoon butter.

3/4 tablespoon flour.

10 eggs.

1/2 teaspoon salt.

1 pinch cayenne pepper.

Break eggs into bowl and beat about 10 strokes, add 2 teaspoons of cream, salt and pepper. Boil and thicken the remainder or cream with flour and butter, then add the crabs. Put eggs in a hot buttered skillet, when partially cooked, put in crabs, and fold. Serve on hot platter.

Ham Omelet

Made the same as shrimp omelet, omitting salt.

Herb Omelet

10 eggs.

1 tablespoon cream.

1/2 teaspoon salt.

3 tablespoons minced parsley. 2 teaspoons minced green onion. 1/2 pod minced red pepper.

Beat eggs with cream and herbs and fry in hot buttered skillet and fold. Serve on hot platter.

Omelet With Mushrooms

12 eggs.

1 cup minced mushrooms.

1 cup cream.

1/4 teaspoon cayenne pepper.

2 teaspoons butter. 1 teaspoon flour, 1/2 teaspoon salt.

Boil cream, put in flour and butter, then stir in salt, pepper and mushrooms. Beat eggs about 8 strokes, put into hot buttered skillet, partially cook then put in mushrooms and fold. Serve on hot platter.

Oyster Omelet

16 eggs.

40 oysters.

1/2 teaspoon salt.

1/4 teaspoon cayenne pepper.

1 cup cream.

2 teaspoons butter. 2 teaspoons flour.

Chop oysters, put into a hot sauce pan and cook about 5 minutes, then add cream, butter, flour, salt, pepper and parsley. Beat eggs about 8 strokes, put into hot buttered skillet, when partially cooked add oysters and fold. Serve on hot platter.

Green Pea Omelet

Boil the peas and make the same as asparagus omelet.

Rum Or Kirsch Omelet

1 tablespoon cream. 16 eggs.

2 teaspoon butter.

8 tablespoons powdered sugar. 1/2 glass fruit jelly. 1/2 glass rum or kirsch.

Beat eggs lightly with a little sugar then add cream, fry in hot buttered skillet; when cooked put jelly on top and fold. Put on hot platter, sprinkle with powdered sugar, pour rum or kirsch over and set on fire when served.

Sardine Omelet

Made the same as other omelets; except that you remove bones from sardines and fry in butter before folding in omelet.

Shrimp Omelet

14 eggs.

1 tablespoon cream.

2 teaspoons butter.

1 1/2 cups chopped boiled shrimp. 1/2 teaspoon salt and pepper each 1/2 teaspoon minced parsley.

Beat the eggs with cream, salt, pepper and parsley, add the shrimp and cook in a hot buttered skillet a few minutes and fold. Serve on hot platter.

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Omelet Souffle

18 eggs beaten separately.

12 tablespoons powdered sugar, sifted.

Juice of 2 lemons.

Grated rind of 1/2 lemon.

Beat the yolks of eggs and add the sugar by degrees with the juice of 2 and the grated rind of 1/2 lemon, then stir in the whites, beaten to a stiff froth. Bake in a quick oven and serve immediately.

Tomato Omelet

12 eggs.

1 cup tomatoes.

1/2 tablespoon butter.

1/4 teaspoon minced parsley.

1/4 teaspoon grated onion. 1 teaspoon flour. 1/2 teaspoon salt.

Cook the tomatoes 5 minutes, then add butter, flour, parsley, salt and onion, when cold mix with beaten egg: fry in hot butter and fold.